Coconut & Raspberry Dark Chocolate Cups (Keto, Sugar Free, Vegan)

Feast your eyes: this is what a guilt-free dessert looks like. It’s Keto, Refined Sugar Free, and Vegan – this two bite Coconut & Raspberry Dark Chocolate Cup is the perfect way to stay on track this Valentine’s Day.

January is a month of resolutions and intentions. We start the year as we started others: highly motivated to live a healthy, balanced life. January is full of workouts, meal plans, and careful avoidance of our temptations. We’re so focused on shedding the extra pounds we collected during the Holiday season, that we don’t notice the aisles of the grocery stores changing. Pink, red, white everywhere. Cartoon cutouts of cupid, sparkling hearts and candles around every corner.

All of a sudden, there’s candy and chocolate E-V-E-R-Y-W-H-E-R-E. It becomes so much harder to resist. So you’re welcome, friends. For what? THIS AWESOME FIVE INGREDIENT RECIPE.

These little guys are the answer to all your chocolate cravings. Minus all the guilt.

So, Valentine’s Day dessert can be amazingly delicious without feeling like a ‘cheat’ day. These chocolate cups are sugar free, in line with a keto lifestyle, and also **BONUS** vegan. While all those things are great, I can’t get over that it’s five ingredients and take about 10 minutes to prep, and 15 minutes in the freezer to solidify. They also look quite decadent and dainty, right? Heck, I’d serve this at a dinner party.

I made about 18 of these with mini muffin liners to give it some flair (love the fancy ridges), and my husband and I have one every other day after dinner just to satiate chocolate cravings. It’s a perfect system for us, and one batch of these will last us an entire month. Next month, we’ll switch it up with a variation and use peanut butter in the center for a healthy version of Reese’s peanut butter cups.

4 tablespoons pure maple syrup, divided or a few drops of liquid stevia if you're very strict about a keto diet

1/4 cup unsweetened, shredded coconut

2 tablespoons freeze-dried raspberries + more to garnish

Instructions

Place 18 mini cupcake liners on a tray or plate.

In a microwavable bowl, melt the coconut oil completely. Whisk the cocoa powder with the coconut oil until it's completely smooth. Add in 3 tablespoons of the maple syrup and mix again.

Spoon in the chocolate mixture into the 18 cupcake lines. Fill halfway, and set aside.

In a food processor, blend the coconut and the 2 tablespoons of freeze-dried raspberries. Pulse completely, scraping down the sides until the coconut is shredded even further. Add in the last tablespoons of maple syrup.

Spoon half a teaspoonful of the coconut mixture into each cupcake liner. Top with another teaspoon of the remaining chocolate mixture.

Transfer to the freezer and freeze for at least 15 minutes before unwrapping each cup and consuming. Keep them in a container in the freezer for up to 30 days.